Baking for Beginners: Citrus Cupcakes

It's almost my daughter's birthday party. I promised that I wouldn't bore you with ALL my epic baking, but I thought you may like a little touch of sophistication amongst all the lime-green bug cakes, jelly, finger sandwiches and cornflake cakes (or is that just me?).

As kids parties are just about the children, I'm planning on a few slightly more mature nibbles for the grown ups. Alongside some very cold Chablis, I'll be serving some lovely little zesty citrusy cupcakes. This recipe is a regular sponge mix with a little added zing - simple, sophisticated and scrumptious.

You'll need:

For the cakes:

• 150g soft butter
• 150g caster sugar
• 150g self raising flour
• 3 eggs
• 2 tablespoons of lemon juice
• zest of two/three clementines or one large orange

For the icing:

• three/four heaped tablespoons of royal icing sugar
• a few drops of water and the same of lemon juice
• zest of two/three clementines or one large orange

Make it!

• Preheat the oven to 190 degrees C. You can think about early Christmas presents whilst you do this, if you like.
• Blend the butter and sugar together until smooth.
• Sift the flour and gently blend with the sugar/butter mix.
• Once well blended, make a well in the middle and add the eggs (beaten) a bit at a time - I use a metal palette knife for this to protect the integrity of the mix.
• Add the lemon juice and zest and blend well until smooth.
• Divide between 12 cupcake cases and cook for 10 - 12 minutes, until risen and golden brown.
• Whilst the cakes cool on a rack, sift your icing sugar into a bowl and slowly add part water and part lemon juice. Add the zest and blend until smooth.
• Decorate the cakes and leave until the icing is completely set. I added a strawberry for decoration.
• Serve!